(DEES Se ee ee ee ee ee eT Pea 912 
RN a ee at a Be eee a a oe Wh tn Lecce a eee 886 
RIE Rr et NR i eS SS Rots i See 886 
M. 
ar NIRS SO RRR ON oe SE ke nA ee 911 
ith? TrANeRGG Gl WrCRNOON 22 72-0 8a ak fe ets ot ee 905 
Microscopic examination of cocoa preparations_-__ --..------------------ 946 
Sea aRN Ee  e ee ee eee 913 
moisture, determination of, in cocoas---_--------------+--------===22-+- 950-956 
ON SEEN Se ke ie eee Tg ec 7 
oe tes Gcaneler Ss averages tor. 2 oo. a ee 882 
ET EE ES ee 2 i Spares, Sean a ee a ae ao SN a 913 
N. 
Nitrogen, albuminoid, Stutzer’s method for-_-_----____._-_----------------- 890 
determination of, in cocoa preparations See Ae ae eee 956 
Pee Rice AN A oe eae ee ee ee ee 890 
O. 
Organic matter, water-insoluble, determination of___---_----------------- 956 
rs. 
rennenies ane Liemt, ie has SROs 2 2 oe od 2 LS Se 881 
Dinas Hates, (1CLOCUOn Gf, Ma iaeme 2 es 2 2 Set 881 
R. 
LT PEE ce 2 pee ES ee 2 ees eae ae a a are Ree 900 
0 a ORS SET Ce ei So one ee eT eee een S 926 
RI MRAM eo ef 8 See See os 926 
S. 
SS I ERS ee ne 2 ea a ee ee Remy eee 886 
(ULE peeehe bee 2e see ee Eee ah ea pec talaga 912 
Site Heese OF. 10 ton Imereti cee 881, 885 
0 SD DLE ELE DT ck ne ee a ree As Me a NTE a 2 2 945 
Sophisticated coffee — ee A yee Ee en RS Se 918 
(Rice SDSS er ge og oe 882 
Starch, peas EEE Se GebCeMin UE ee - 912 
average amount of, in cocoa and chocolate______________________- 986 
determination of, in cocoa preparations---_-__-.--_---_-----_-_-_---- 954 
McElroy’s method for the determination of _-___-__________-____- 957 
ane ee ea es ee eee ee Oe ee ab oe oe 940 
precentage of, in materials used in cocoa manufacture_-_-_-_---__-_- 958 
eee est es See EEO OR. Fe 949 
ues Gels, presouce ai, im tea leaves. =... ot ee ell 884 
LL LEDER EP UE Be ae 2 des Bh alerted 5 aan ae ae ee Ree a Palate ie 914 
sugar and sirup. treatment of coffee with ____..._______...___-___-_-___-- 913 
SE PR ce a a a 957 
estimation of, in cocoa preparations_.___...._-.._.-_.------------- 954 
Swiss Analytical Chemists’ Association, report of____-_-----_-----. ------ 985 
pb 
Tannin, bibliography of the methods for__-____-.--.-___.----.--..-.----- 997 
determination of, in cocoa preparations ___-_-___---------------- 956 
